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High-stability chestnut shell brown pigment as well as refining method and application thereof

A high-stability, chestnut shell technology, applied to natural pigments and their preparation and application fields, can solve the problems of unsuitable industrial production, low product purity, poor solubility, etc. The effect of purity

Active Publication Date: 2014-03-12
湖北紫鑫生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its weak point is: one, the chestnut shell brown pigment that extracts obtains at present mostly all is unpurified and refined powder, as the Chinese invention patent publication number is CN 101407640 and the Chinese invention patent publication number is the Chinese chestnut mentioned in CN 1765206 Extraction method of brown pigment from chestnut shells, the obtained products are all unpurified and refined powders, the product has low purity and poor solubility, which limits the application of the product; 2. At present, there is no unified quality standard for brown pigment from chestnut shells, and it is necessary to find a This is a relatively suitable quality standard, which is convenient for evaluating the quality of chestnut shell brown pigment; 3. There are few studies on the purification and purification of chestnut shell brown pigment in the current literature. High cost, not suitable for industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] ①Preparation of crude extract: Dry and crush chestnut shells to 80 meshes, mix with sodium hydroxide-ethanol solution at a mass volume ratio of 1:10, heat to 60°C, keep warm for 2 hours, filter, and save the obtained extract , the obtained filter residue is leached again 9 times by the above method, and the leaching solution is combined and concentrated to obtain the crude extract; the sodium hydroxide-ethanol solution refers to using sodium hydroxide as the solute, and the volume fraction is Use 30% to 50% ethanol as a solvent, and prepare an alkaline ethanol solution with a concentration of 0.1% to 0.2% according to the mass volume percentage. Wherein used sodium hydroxide and ethanol are food grade;

[0034] 2. the chestnut shell crude extract is centrifuged by a disc centrifuge with a centrifugal force of 5000g, and the obtained centrifugate is filtered with a filter cloth of 350 orders, and the coarse soil: fine soil weight ratio is filtered through a diatomite fil...

Embodiment 2

[0038] 1. prepare crude extract, preparation method is with embodiment 1;

[0039] 2. the crude extract of chestnut shells is centrifuged by a disc centrifuge with a centrifugal force of 8000g, and the obtained centrate is filtered with a filter cloth of 350 orders, and the weight ratio of coarse soil: fine soil is 3: 1 through a diatomite filter to obtain the filtrate;

[0040] ③ Add 3% citric acid and 0.1% NaCl to the filtrate in turn for acid precipitation, let stand for 12 hours, filter, and collect the precipitate;

[0041] ④Dissolve the precipitate with 8 times of n-butanol with a volume fraction of 40%, filter, and concentrate the filtrate to 1 / 8 volume to obtain the liquid chestnut shell brown pigment. The product yield is 92.5%, and the magenta index is 6.36. The color ratio (EBC) is 10000.

Embodiment 3

[0043] 1. prepare crude extract, preparation method is with embodiment 1;

[0044]2. the crude extract of chestnut shells is centrifuged by a disc centrifuge with a centrifugal force of 7000g, and the obtained centrate is filtered with a filter cloth of 300 orders, and the coarse soil: fine soil weight ratio is filtered through a diatomite filter of 3: 1 to obtain the filtrate;

[0045] ③ Add 5% citric acid and 0.1% NaCl to the filtrate in turn for acid precipitation, let stand for 12 hours, filter, and collect the precipitate;

[0046] ④ Dissolve the precipitate with 10 times the methanol with a volume fraction of 50%, filter, and concentrate the filtrate to 1 / 6 volume to obtain the liquid chestnut shell brown pigment. The product yield is 92.1%, the finished product red index is 6.02, and the color rate (EBC) is 9736.

[0047] Comparative examples of prepared wine prepared with chestnut shell brown pigment and prepared wine prepared with caramel pigment

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Abstract

The invention relates to a high-stability chestnut shell brown pigment as well as a refining method and an application thereof. The high-stability chestnut shell brown pigment is a brown liquid made by refining by taking chestnut shell thick extract as a raw material, can be completely dissolved in an aqueous solution with pH of 4-14 and an ethanol solution with the concentration less than or equal to 65% and is in transparent brown; colour index of the brown pigment is 8000-12000, and the index of red is 5.0-7.0; and the brown pigment is added to 15-60% vol of alcoholic drink and cola type carbonated drink and is respectively placed for 30 days under the conditions of irradiation outside, inside and under a fluorescent lamp and temperatures of 4 DEG C and 40 DEG C, and the determined pigment loss ratio is lower than that of a caramel pigment under equal conditions. The chestnut shell brown pigment product prepared by the invention is high in purity, good in dissolubility, high in stability, low in pigment loss ratio and high in safety and can mix colour in the alcoholic drink and coca type carbonated drink by replacing the caramel pigment, and the chestnut shell brown pigment is represented by adopting the index of red and colour index for the first time.

Description

technical field [0001] The invention relates to a natural pigment and its preparation and application, in particular to a high-stable chestnut shell brown pigment, its refining method and its application in beverages such as alcoholic beverages and cola-type carbonated beverages. Background technique [0002] Chestnut shell brown pigment is a natural pigment extracted from chestnut shells. It has the characteristics of good water solubility, strong coloring power, good stability, and anti-oxidation and antibacterial effects. It is a rare property in the world at present. One of the stable natural food colorings with high development value. [0003] Caramel coloring is a chemically synthesized food coloring agent, which is currently widely used in food and beverages such as alcoholic beverages, carbonated beverages, and soy sauce, but its by-product 4-methylimidazole was found to have adverse effects in earlier studies , there is a "carcinogenic" threat. It was once suspecte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00A23L2/58C09B67/22A23L1/275
Inventor 邹伟黄娜郭炳其陈艳俐胡军
Owner 湖北紫鑫生物科技有限公司
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